“Homemade Baked Churros Recipe”

What You’ll Need To Make Churros

  • Baking sheets, parchment paper
  • Medium saucepan
  • Whisk
  • Wooden spoon
  • Piping bag/Pastry Bag
  • Jug
  • Ziplock bag
  • Measuring cups and spoons

Can You Substitute The Eggs?

Eggs are a key ingredient in this recipe as they help to bind the dough while adding texture and richness. For this reason, eggs cannot be swapped for anything else in this recipe.

What If I Don’t Have A Piping Bag?

Piping the Homemade Churros might sound intimidating but it’s actually super simple. The dough will be loose enough to scoop into your piping bag fitted with a star tip. By applying just a bit of pressure to the piping bag you can smoothly pipe the churros into 3-4 inch strips. They will bake up looking super professional!

If you’ve never used a piping bag before, this is actually a great place to start, as the dough will do most of the work. If you do not have a piping bag you can always use a large plastic bag with the corner snipped off. This will not create the ridges like the star tip will, but will allow you to pipe nice even strips.

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How To Serve Homemade Baked Churros

After the churros have been baked, I toss them in the cinnamon-sugar mixture while still warm. This helps the sugar coating adhere to the churros and almost melt into them. I love to serve these fresh out of the oven with this Hot Chocolate — it’s a classic pairing.

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
My Homemade Baked Churros recipe just might be better than fried — you be the judge!
Author: Gemma Stafford/Gemma’s Bigger Bolder Baking
Servings: 30


  • 1 cup (8 oz/225g) water
  • ½ cup (4 oz/113g) butter
  • ½ tsp vanilla extract
  • 2 tablespoons brown sugar (white if you don’t have brown)
  • ¼ tsp salt
  • 1 cup (5 oz/143g) plain flour/ all purpose flour
  • 3 eggs (at room temperature)
  • For coating:
  • ¼ cups (4 oz/113g) sugar
  • ¼ tsp salt
  • 1 tsp cinnamon
  • Hot Chocolate
  • https://thenoshery.com/spanish-hot-cho…
  • Hot Chocolate
  • 6 oz (1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped
  • 2 ½ cups (20 oz/570ml) milk
  • ½ tsp cornstarch/ cornflour (to be mixed with a 2 tsp of water)
  • ¼ teaspoon vanilla


  • Preheat oven to 400°F (200°C). Place two baking sheets on top of each other to bake the churros. This protects your delicate pastry. Line parchment paper; set aside.
  • In a medium saucepan, add water, brown sugar, salt, and butter. Place over medium-high heat. Heat until butter is melted and the mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.
  • Now, using a wooden spoon you want to stir the dough around your pot and cook it for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute :), then take it off the heat and set it aside.
  • In a jug, combine eggs and vanilla and whisk together.
  • Using your wooden spoon add incorporate a little of your egg mixture into your dough. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and the mixture has the appearance of mashed potatoes.
  • Continue adding your eggs until combined
  • Transfer your dough to a piping bag fitted with a star nozzle.
  • Pipe dough into long churros on the parchment-covered pans. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly.
  • Leave about 2 inches of space between the churros.
  • Bake for around 18-22 minutes or until golden brown. THEN turn off the oven and leave them in there for 10 minutes to dry a little. This step helps them keep their shape and not going flat once they cool.
  • Combine sugar, cinnamon, and salt in a ziplock baggie.
  • Take the churros straight from the oven and toss them in the mixture until well covered. It is best to do this when the churros are warm and fresh from the oven.
  • Enjoy your homemade churros with my decadent and thick hot chocolate
  • For the Hot Chocolate:
  • In a large heavy saucepan heat the milk until simmering.
  • Combine chocolate, Heat the chocolate over medium heat, whisking frequently, until the chocolate is melted.
  • Whisk the cornstarch mixed with water (aka slurry) into the chocolate.
  • Cook over medium heat, whisking constantly until the chocolate mixture begins to bubble. Reduce the heat and cook for 2 minutes, whisking, until thick.
  • Remove chocolate from heat and stir in vanilla.
  • Serve in large cups with churros.

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